If you love banana bread, you will enjoy this Cranberry Orange Banana Bread. The beautiful addition of dried cranberries and fresh orange juice brings this banana bread to the next level.
Embrace the Flavors in This Recipe
This is a sweet bread fit for any occasion during the holidays. It is easy to make and very good for breakfast, brunch, or late afternoon, next to a cup of tea or coffee.
Banana bread is such a great comforting bread that everyone loves. However, this version that adds fresh orange juice and zest together with dried cranberries will soon become a favorite in your house.
A bonus for this recipe is the addition of nuts. I like the different textures and flavors in this bread, and I always look forward to making this recipe when I have ripe bananas sitting around.
(see the amounts in the recipe card at the bottom of the article):
The recipe requires all-purpose flour, the most available flour in most American households. If you have self-rise flour, you will need to skip the baking powder and salt, as these ingredients are parts of this flour type.
Baking powder helps the bread rise, so please do not skip it.
Salt is an essential ingredient in baking as it enhances and balances the flavors of the baked goods.
Light brown sugar
You can replace it with the same amount of granulated or dark brown sugar. If you use dark brown sugar, the bread will be darker in color and denser with a more caramel or molasses flavor.
Any good banana bread has overripe bananas. I genuinely believe this bread was invented for these bananas sitting on the kitchen counter and not being loved. Like the zucchini bread using extra zucchini or carrot cake, using carrots, right?
We will need the zest and the juice from an orange.
Walnuts are my choice for this recipe, but pecans or chopped almonds are good too. If you are allergic to nuts, you can skip them.
The original recipe requires cranberries but if you don't have them around, use dried tart cherries or raisins. Remember that raisins provide more sweetness, while cherries are tart.
I use large eggs in all my baking as they are the most popular and easy to find in my area.
Any vegetable oil would work, even olive oil, as long as it is not flavored.
How to make this recipe?
Preheat the oven to 350F and grease a loaf baking pan. Set aside.
Sieve the flour, baking powder, and salt into a mixing bowl.
Stir in sugar, mashed bananas, orange zest, nuts, and dried cranberries.
Mix orange juice, oil, and eggs until well combined.
Add the mixture to the dry ingredients and mix until well blended.
Pour the batter into the prepared pan.
Bake for an hour until firm to the touch or until a skewer inserted into the center of the loaf comes out clean.
Turn out the loaf and leave it to cool on a wire rack.
This bread will keep fresh for about 2-3 days. Wrap it and store it in a cool, dry place.
Can you freeze/refrigerate this bread?
If you plan on eating this bread right away, keep it wrapped in foil on the counter.
I would not keep it in the refrigerator, as the bread will dry out really fast.
It is a perfect bread to freeze for later use. It would keep well in the freezer for up to three months.
I did not experiment with other ingredients, so I cannot tell you what would happen if you started replacing them. After all, baking is chemistry, and you need to know what you are doing. However, if you like experimenting and coming up with something brilliant, please come back and let me know in the comments.
More banana bread recipes
Cranberry Orange Banana Bread
- 1 ½ cup all purpose flour
- 2 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup light brown sugar
- 2 ripe bananas mashed
- zest from one orange
- ¼ cup chopped walnuts or pecans
- ¼ cup dried cranberries
- orange juice from 1 orange or 5-6 tablespoons orange juice
- 2 large eggs beaten
- ⅔ cup sunflower oil
- Preheat the oven to 350F.
- Grease a loaf baking pan. Set aside.
- Mix the flour, baking powder, and salt into a bowl.
- Stir in sugar, mashed bananas, orange zest, nuts, and dried cranberries.
- Mix orange juice, oil, and eggs until well combined. Add the mixture to the dry ingredients and blend them well.
- Pour the batter into the prepared pan.
- Bake for an hour until firm to the touch or until a skewer inserted into the center of the loaf comes out clean.
- Turn out the loaf and leave it to cool on a wire rack.
- This bread will keep fresh for about 2-3 days. Wrap it and store it in a cool, dry place.
I did not experiment with other ingredients, so I cannot tell you what would happen if you would start replacing them. However, if you like experimenting and come up with something brilliant, please come back and let me know in the comments.